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Feeling a little down.

JessicaCayne — Tue, 18 Nov 2008 13:45:26 -0800

So! As a female, it's pretty hard to wake up and feel good about yourself. We are bombarded by impossibly gorgeous women, impossibly skinny women, and impossibly talented airbrush artists... I have had my own personal issues since I was fifteen and LORD I have been dealing with them lately. Talk about the beast rearing it's ugly head...

Anywho, in the business I am in, you have to look a certain way and be a certain way, and it sucks. It would be great to just chill and not have to think about every single thing I put in my mouth. You know, not worry about how many calories are in an apple, or many ounces of grilled chicken breast I am putting on my plate. It's hard, but it's my job... It's all-consuming.

I could write and write about how hard it is to be a woman nowadays. How difficult we have it. How hard we make it on ourselves and other women, and how hard men make it on us. Yeah, I could write and write about it. I could write and write about how many young girls are hiding eating disorders and how many young girls are plagued with body dismorphia and how sad it is. Yep. I could write for hours on all that crap.

I don't want to. THERE IS SO MUCH NEGATIVITY! We are reminded constantly of all the negativity. Ladies, I love you and I am making it a point to love myself. Let's love ourselves and love each other. Let's not be catty and selfish. Let's appreciate one anothers freckles and eyes and other little traits that make us so unique and so lovely. We are women. We are so special. We are strong. No matter where we are from we are all bonded together by the wonderful fact that we are women. We are feminine and delicate and powerful and able to stand for everything that we know. Let's stand for one another, and more importantly stand for ourselves.

I love you all, even if I don't know you, even if I will never in a million years meet you... I love you all. Love yourselves.
J

Dinner Party? Balsamic Chicken Skewers

kates816 — Fri, 24 Oct 2008 13:15:07 -0700

Provided by Culinary Crafts, a renowned Utah catering company, balsamic chicken skewers are the perfect twist on traditional chicken, which (let’s face it) can get a tad boring! A fabulous fusion of Asian and Italian flavors, the skewers are tasty enough for a Super Bowl party yet elegantly appropriate for a wedding luncheon. Bon Appétit!

1 lb chicken thighs cut into 1 inch pieces
1 cup soy sauce
Glaze:
1 cup mango chutney
2 sliced scallions
¼ cup balsamic vinegar
1 tablespoon grated fresh ginger (or ginger powder).
1 tablespoon chopped cilantro

• Marinate chicken pieces in soy sauce for 4 hours (up to 24 hours)
• Thread chicken pieces on skewers
• Roast in oven at 400º for 15 minutes
• Remove from oven and brush balsamic chutney glaze over chicken
• Roast for 5 more minutes
• Makes about 16 skewers

Lemon-Rosemary Chicken Skewers

Luckyoneseven — Tue, 07 Oct 2008 23:22:27 -0700

I made this amazing dish for a wine pairing course at Chico State a few weeks ago from a recipie found on epicurious.com. I paired it with Forestville's Gewurztraminer which went fabulously. I opted to not use the cherry tomatoes, and still loved it.

8 skinless boneless chicken breast halves (each about 7 ounces)
48 8-inch bamboo skewers, soaked in water 30 minutes, drained
1 1-pint basket grape tomatoes or small cherry tomatoes
1 cup olive oil
1 cup fresh lemon juice
6 bay leaves, broken into small pieces
3 tablespoons chopped fresh rosemary
4 large garlic cloves, pressed
2 teaspoons salt
2 teaspoons hot pepper sauce
1 cup light mayonnaise

Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.

Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.

Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.

Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

site: http://www.epicurious.com/recipes/food/views/Lemon-Rosemary-Chicken-Skew...

so unrelated - but free chicken!

syako — Mon, 01 Sep 2008 08:39:10 -0700

Hey guys! I've been glued to my TV all morning watching Gustav. I've talked to my parents and heard from my sister and everything seems to be going well right now, just a lot of rain and some wind.

I just wanted to alert all of you if you're looking for some lunch or dinner, you can get free chicken today at Chic fil a! (I heart Chic Fil a). Anyway, all you have to do is go there wearing a football team logo (shirt, hat, etc) and you get a free 3 piece chicken strip!

So I'm putting on my LSU purple and gold and heading down there today! Eat more chikin!

Find out more information: http://www.cheerforchicken.com/

Chapter 11 - Libya - 2008/08/10

Iveenia — Sun, 10 Aug 2008 04:26:17 -0700

Many people in Libya did not cook in a healthy way.
Whatever they cook, all had to have tomatoes in it (except the sweet dishes of course…) There had been a recent study abt that way of cooking fm Jordan. Many Libyans went there to be treated medically. Most of the Libyans suffer fm cancer, gall stones and other sicknesses, like arthritis. Most of those go with nutrition. Most of the Libyans cook the food for such a long time that the food is completely dehydrated. Nobody ever had heard of short frying or steaming. All had to be cooked for a very long time!
That day his mother arrived with a plate of Cous-Cous. Actually I like Cous-Cous, because hers was home-made. I even once joined her to prepare it. The best Cous-Cous I had fm her. You can throw ALL which you buy in stores, you will never compare it to the delicacy there! But there were tomatoes, tomatoes again, all the veggies were over cooked the meat, she puts it in the cold water, instead of the hot one. So the meat was tasteless somehow and bore a leathery consistence. You can put the meat in cold water to cook it, then at least you can expect to have a soup stock, yet not a real tasty dish. I nearly… You know what…. Anyway, I left it to my husband. He could eat it.
You can also buy chicken, battery chicken (that was in an English book edition in 2005; hope I translated that one correctly. Actually you can also refer to animal caging). They tasted like fish and were simply awful to eat. Once Salah bought some free-range chicken. WOW, all in one; i.e. with feathers, heads and feet. His mother had to take off the feathers, it stank to the level, I had to leave, I nearly got sick. At least the chicken were very delicious. Not on the grill but later on, I cooked the grilled ones in a cream sauce. Normally the youngest sister of Salah did not like sauces at all, but this one she adored. So she even asked me how I had prepared it. I never told her, because to explain the roots of the European kitchen to her, would have taken some years. Yet she even admitted that she disliked cooking anyway… I wished I would have been able to prepare a Coq au Vin. Where to find WINE??? LOL. Maybe Aceto di Modena would do the trick? I would have to try that one. Unfortunately I never had the opportunity in all these 5 years.

Lemon Chicken Skewers

Chelsea Rose — Sun, 03 Aug 2008 11:37:12 -0700

Prep time: 10 mins Marinade time: 4+ hours Cook time: 10 mins

1 cup lemongrass diced (if not available, substitute for 1 lemon or 3-4 tblspns of lemon juice)
3 tblspns minced fresh ginger
1 1/2 tblspns minced garlic
1/2 cup white wine
3 tblspns fish sauce (can sub. soy sauce)
2 tblspns soy sauce
2 tblspns lemon juice
1.5 lbs of chicken cut into strips
skewers
crushed peanuts
diced scallions

Combine all ingredients except peanuts scallions and skewers in a big zip lock bag. Let chicken marinade for 4+ hours.

If skewers are wooden soak them for about 20 mins before adding the chicken. Put chicken on the skewers and place on a grill. Grill for about 3 mins on each side, depending on your grill it may be longer or shorter.

When you remove the chicken from the grill squeeze the 1/2 lemon over them and sprinkle the crushed peanuts over them.
Enjoy!!

Challenge #6 - Mediterranean Chicken

WineUnleashed — Wed, 16 Jul 2008 10:27:46 -0700

I somehow fit this in my schedule last night. Super easy, tasty and healthy. I prepared Trader Joe's Harvest Grains blend (Israeli Couscous, red quinoa, orzo etc., my family loves it) along side it as well as a HUGE green salad. I served it with a Sangiovese from Argentina. The wine embraced the tomato sauce.
Med. Chicken

Doing my bit for food porn

WildHeavenFarm — Wed, 02 Jul 2008 14:37:09 -0700

fried zucchini, chicken picatta, spinach salad

One of many advantages to selling my handmade soaps at the local farmers markets is first access to great local vegs, meats, etc. Offerred for your salivation and imitation, chicken picata [sic] on a wilted spinach salad with fried zucchini.

Challenge #4 - BBQ Chicken PIzza (without the BBQ)

audreystar — Mon, 23 Jun 2008 16:21:05 -0700

What?! No ? Yeah I decided to go with pizza sauce instead. I got a jar I had never tried before and it was named Del Allo and was made in Pennsylvania (where Hubby is from). Very tasty.

* 1 pizza crust (I used a Boboli type)
* olive oil for brushing on crust
* 2 cups chicken strips
* 1 cup pizza sauce
* 2 cups shredded Monterey Jack cheese
* 1 large zucchini, halved lengthwise and thinly sliced
* 1 small red onion, halved and thinly sliced
* 1 bell pepper cut up
* 1 can of chopped tomatoes

I changed it up a bit besides the sauce I added bell peppers and chopped tomatoes. I put the tomatoes on top of the cheese because I want it that way! Well actually no I forgot about the t'maters until after I had put on the cheese.

This pizza was SOOOOO FREAKIN' GOOD!! Hubby actually had a piece and liked it.

Chicken, Broccoli, and Cashew Stir-Fry

justingirl1989 — Wed, 11 Jun 2008 12:35:19 -0700

Start healthy eating with this waistline-trimming recipe. It has powers of MUFAs (monounsaturated fats) to create a serious flab-fighting meal.

TIME: 40 minutes
SERVINGS: 4

Ingredients:

3 c sm broccoli florets with short stems (about 1/2 lb crowns)
2 lg carrots, cut into thin diagonal slices (2 c)
5 oz soba noodles
1 Tbsp olive oil
1 Tbsp minced fresh ginger
3 lg cloves garlic, minced
2 boneless, skinless chicken breast halves (6 oz each), sliced crosswise
1 Tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
3 med scallions, thinly sliced (about 1/2 c)
1/2 c reduced-sodium, fat-free chicken broth
1/2 c raw, unsalted cashews (3 oz), lightly toasted (MUFA)
Directions:

Bring large pot of water to a boil. Add broccoli, carrots, and noodles. Cover and cook until vegetables are crisp-tender, 3 to 5 minutes. Drain, transfer to medium bowl, and cover loosely with wax paper.
Heat olive oil, ginger, and garlic in wok or large nonstick skillet over medium-high heat. Cook, stirring, until garlic starts to turn golden, 1 to 2 minutes. Add chicken, soy sauce, and sesame oil. Stir-fry 4 to 5 minutes, or until cooked through. Add scallions and stir-fry 1 minute.
Stir in noodles, veggies, and broth and heat through. Sprinkle each portion with 2 tablespoons of the cashews.
Nutrition Facts:

Per Serving: 398 cal, 30 g pro, 42 g carb, 5 g fiber, 14.5 g fat, 2.5 g sat fat, 47 mg chol, 366 mg sodium

Recipe Tip:
Chicken supplies B vitamins such as niacin and B6, which help keep metabolism, your engine, running smoothly--a must when you're trying to lose weight.

http://fitceleb.imnotobsessed.com/2008/06/11/chicken-broccoli-and-cashew...

Chicken, Cashew And Vegetable Stir-Fry

justingirl1989 — Wed, 04 Jun 2008 05:26:10 -0700

Try this delcicious looking chicken cashew stir fry for tonight’s dinner!

Serves 4

Ingredients:

1 cup quick-cooking brown rice
2 tsp cornstarch
3/4 cup low-sodium chicken broth
1/4 cup hoisin sauce
2 tbsp low-sodium soy sauce
1 tbsp chopped ginger
2 cloves garlic, chopped
1 lb boneless, skinless chicken breast, cut into 1/2-inch cubes
1 tbsp peanut (or sesame) oil
1 zucchini, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1 red bell pepper, cored, seeded and cut into 1-inch pieces
1/3 cup chopped cashews
Directions:

Cook rice as directed on package (omit added fat). Dissolve cornstarch in broth in a bowl; stir in hoisin and soy sauce; set aside.
Toss ginger, garlic and chicken in another bowl.
Heat oil in a large pan over medium-high heat; cook chicken until nearly cooked through, 4 minutes.
Add zucchini, squash and pepper; cook, stirring, 2 minutes. Add reserved sauce; cook, stirring until sauce is thick, 2 minutes. Add nuts. Serve over rice.
Nutrition Facts:

463 calories per serving; 12.4 g fat (2.4 g saturated); 3.9 g fiber; 53.3 g carbs; 35.1 g protein

http://fitceleb.imnotobsessed.com/2008/06/04/chicken-cashew-and-vegetabl...

Cooking Inspirations

almost famous — Thu, 27 Mar 2008 12:22:54 -0700

I love food. Pasta and poultry to cake and ice cream. I love it all. Now I love to cook too. When I go to the kitchen, I think about seasonings that would taste good with the meat I'm cooking. I don't try to go to a cook book and get something out of there. I like to be original! That's just me.

I know most of you ladies and gents watch the food network like I do and get inspirations from there. I love Everyday Italian, Home Cooking and Tasty Travels just to name a few. Giada food really appeals to me because its really simple stuff. The "chocolate ravioli" was tasty looking. Although I don't think I'd make it. Paula Dean makes comforting food, the idea of making red velvet cupcakes instead of the cake. It's easier.

I get a few different inspirations from shows, but I try to stay within my own flavors.

Tell me people, do you cook everything from a cook book and cooking show? Or, do you come up with your own recipes?

Chicken Breasts Stuffed with Couscous

partysugar — Tue, 04 Mar 2008 06:00:06 -0800

Chicken Breasts Stuffed with Couscous
From Everyday Food magazine

1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)

In a small saucepan, bring 3/4 cup water to a boil.
Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Serves 4.

Frickin'

SugarKat — Thu, 28 Feb 2008 11:36:07 -0800

'Fowl' language upsets some in Pa.

THE ASSOCIATED PRESS

ALTOONA, Pa. -- A convenience store chain's billboard advertising its fried chicken sandwich is ruffling the feathers of some residents.

Sheetz unveiled the "Crispy Frickin' Chicken" billboards at the beginning of February.

The campaign consists of 100 billboards placed locations that carry the sandwich, spokeswoman Monica Jones said Thursday. The campaign is aimed at young adults, and the company did not intend to offend anyone, Jones said.

"We're kind of known for edgy, kind of brash advertising tactics, and we knew this would spark a certain amount of controversy," Jones said. "That said, we're proud of the campaign."

Sheetz will take down the billboards on Wednesday, when the campaign is scheduled to end, Jones said. The company recently removed one billboard in Hazle Township, near Hazleton, after local officials fielded complaints.

"There was a lady who left an angry voice mail," code enforcement officer Fran Calarco said. "And a man called and said he had small children and didn't think they should be exposed to that type of language. I told him I completely understood and agreed."

Sheetz Inc., based in Altoona, operates stores in Maryland, North Carolina, Pennsylvania, Ohio, Virginia and West Virginia.

Arroz con Pollo with Apples

partysugar — Wed, 27 Feb 2008 05:30:20 -0800

Arroz con Pollo with Apples
From Real Simple magazine

2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1 14 ½-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped

Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside.
Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes
Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.

Serves 4.

Beginner Chicken Lettuce Wraps

partysugar — Tue, 26 Feb 2008 11:00:32 -0800

Beginner Chicken Lettuce Wraps
From Joanne Weir

2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated

Warm the oil in a skillet or wok over medium-high heat.
Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.

Serves 6.

Expert Chicken Lettuce Wraps

partysugar — Tue, 26 Feb 2008 11:00:00 -0800

Expert Chicken Lettuce Wraps
From Dallas News

1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce

For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
Be sure the rest of the ingredients are chopped and measured.
Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
Divide mixture among lettuce leaves and roll each like a burrito.

Makes 6 to 8 appetizer servings.

Gingery Chicken Satay with Peanut Sauce

partysugar — Tue, 19 Feb 2008 08:30:57 -0800

Gingery Chicken Satay with Peanut Sauce
From Food and Wine magazine

4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeño chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro

Light a grill.
In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.

Serves 6.

Chicken Posole

partysugar — Mon, 18 Feb 2008 08:15:49 -0800

Chicken Posole
From Everyday Food magazine

1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked leftover chicken
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)

Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
To serve, divide among bowls, and garnish as desired.

Serves 8.

Quick chicken marinade

purpleisafruit — Sun, 17 Feb 2008 01:52:44 -0800

Another marie claire kitchen recipe for those who need quick kitchen time.

Put 3 tablespoons lemon juice, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 teaspoon finely chopped garlic, 1 teaspoon thyme leaves and 1/2 teaspoon ground white pepper into a large bowl.

Add the chicken pieces and toss to thoroughly coat the pieces in the mixture, then marinate in the refrigerator for 2-3 hours.

Remove the chicken pieces from the marinade and barbecue or roast them until cooked.

Season with sea salt and serve. Serves 4.

Herb-Marinated Roast Chicken

partysugar — Sun, 17 Feb 2008 01:30:16 -0800

Herb-Marinated Roast Chicken
From Cooking Light

2 (3-pound) roasting chickens
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/4 cup chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
4 garlic cloves, minced
Cooking spray

Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
Preheat oven to 500°.
Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray.
Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°.
Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.

Serves 8.

Nutritional Information: CALORIES 221(30% from fat); FAT 7.3g (sat 1.5g,mono 3.3g,poly 1.4g); PROTEIN 35.5g; CHOLESTEROL 113mg; CALCIUM 31mg; SODIUM 500mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 1.2g

Artichoke Crab Stuffed Chicken

allourregrets — Fri, 15 Feb 2008 13:56:51 -0800

I made this recipe up last night for Valentines day. I cook dinner for my boyfriend almost every night, so I wanted to make something that I’ve never made before, something that would really wow him. I was looking online and found a few stuffed chicken recipes but they were all pretty basic. So...this is what I came up with. Pretty much all the ingredients can be to taste, as I don’t measure when I cook, I just eye ball it. Also, for creamier filling use more sour cream and less cream cheese. For a thicker filling use more cream cheese and less sour cream. I served it with baked potatoes and asparagus. (my boyfriend doesn’t like asparagus but I made him try them and he loved them! Ill post how I made them below the chicken recipe)

Ingredients:

4 boneless skinless chicken breasts, thawed
(about) 1 cup Crab Meat (I used store bought imitation crab meat, but you can use whatever you like)
1 small jar Delallo quartered and marinated artichoke hearts.
1 cup softened cream cheese
¾ cup sour cream
¾ Garlic & Herb Feta cheese
2 or 3 small cloves of fresh garlic, crushed (you can used jarred minced garlic,as well)
2 Eggs, beaten
Bread crumbs
Pinch of ground garlic
Pinch of parmesan cheese.

Sides:
1 bundle Fresh Asparagus
2 Potatoes, baked.
Italian Salad

Preheat oven to 425. Lightly grease baking dish with olive oil and set aside.

In a mixing bowl mix sour cream, cream cheese and feta cheese together. Stir in crab meat, artichoke hearts and fresh crushed garlic. (Don’t dump the marinade into this mixture you will need it later on in the recipe, just take the artichokes out with a fork) Set aside.

In two separate bowls, have ready; beaten eggs and bread crumbs.

Take chicken breasts and flatten with meat pounder. (or rolling pen). Scoop filling onto chicken breasts and roll up tightly. Dip into eggs, and then into bread crumbs. (this can be cooked without the breading if you prefer, but it holds together better if you do have it) Put in baking dish and cover with foil. Cook for 35-45 minutes (or until the center is hot). When they come out of the oven sprinkle a little ground garlic and parmasan cheese over the top.

This is how I cooked the asparagus:

put about a cup and half olive oil in a glass bread pan
cut asparagus so to fit, and place them in pan making sure they are all covered with olive oil.
Pour in the left over artichoke heart marinade
Season with pepper and fresh garlic. Cover pan with tin foil and cook for about 30 minutes. (or until soft)

It was so yummy! We actually ended up having a little bit of the filling left over, but he just put it on a baked potato for lunch today, so it was all ok!

Crispy Mustard Chicken with Carrots

partysugar — Tue, 12 Feb 2008 06:00:28 -0800

Crispy Mustard Chicken with Carrots
Modified from Everyday Food magazine

3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths

Preheat oven to 400 degrees.
In a food processor, pulse bread until coarse crumbs form.
In a shallow bowl, combine mustard, lime juice, and garlic.
Season chicken with salt and pepper.
Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
Roast legs for 30 to 35 minutes, until cooked through.
While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
Serve legs and vegetables together.

Serves 4.

Mashed-Potato-Stuffed Chicken

GirlC — Sun, 10 Feb 2008 18:26:54 -0800

I just made this tonight. It's fabulous and pretty easy. Basically you stuff the mashed potatos under the skin of the chicken breast and cook.

Ingredients

2 baking potatoes (about 8 ounces each), peeled and cut into 1-inch chunk
1/4 cup milk
4 tablespoons butter
Grated peel and juice of 1 lemon
Salt and pepper
4 bone-in chicken breast halves (about 3 1/2 pounds total)
1 tablespoon extra-virgin olive oil
2 tablespoons chopped flat-leaf parsley

1. Preheat the oven to 400°. In a medium saucepan, bring the potatoes and enough cold water to cover to a boil. Lower the heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain, then return the potatoes to the pot. Add the milk, butter and lemon peel and mash until smooth. Season with salt and pepper. Transfer the potatoes to a work surface, flatten into an even round and cut into quarters.

2. Run your fingers under the skin of each chicken breast to separate it from the meat. Place one-quarter of the potatoes under the skin of each breast, gently pressing to evenly distribute. Place the stuffed chicken in a roasting pan. Drizzle with the olive oil and season with salt and pepper. Bake until tender and the juices run clear, about 40 minutes.

3. Transfer the chicken to a plate. Stir the lemon juice, parsley and remaining 2 tablespoons butter into the pan juices, scraping up any browned bits from the bottom. Spoon the sauce over the chicken and serve.

I served with corn and broccoli.

Source: http://www.rachaelraymag.com/recipes/no-recipe-zone/mashedpotatostuffed-...

This is probably a stupid question...

Whiplash — Sat, 09 Feb 2008 08:52:08 -0800

If I take raw chicken breasts and throw 'em into the food processor and chop them the heck up, will it turn it into the same consistency as ground beef or ground turkey?

I mean, will I be able to make tacos or burgers with it?

I am clueless about this.

Croatian Chicken & Chard Pasta

Eternity — Thu, 07 Feb 2008 03:44:15 -0800

Tonight I tried experiment 349857 to get my male cohabitant to eat vegetables. As he gets older, the effects of the severe vitamin deficiencies he subjects himself to with a bread and milk heavy diet are beginning to show - poor skin, spare tire, insomnia, moodiness, flatulence, and bleeding gums. I won a small victory with the introduction of a multivitamin, and he will agree to infrequent glasses of infused orange drink mix (he wont eat any other fruit besides bananas), but buttering up the carrots in the pot roast wasn’t going to be enough for me.

I digress. The experiment was spinach hidden in such a way as to be virtually impossible to taste, and paired with a noodle nearly its exact length and texture. I didn’t lie to him about it being there, I just begged him to eat it, and he did. In fact, he ate it with a barbaric fervor, and rewarded me with a chin covered in cream sauce to accent his complimentary grin.

Here is how to achieve it:

1 cup fresh cream (in Croatia this is the consistency of sour cream but is not sour…I don’t know what you would use in the states, probably the thickest unsweetened whipping cream you can find)

1/4 cup whole milk

1/2 stick of butter or about 5 tbs

2 handfuls of chard, shredded (FYI, this is kind of like spinach)

1 clove garlic

kosher salt and fresh black pepper

oregano

olive oil

2 boneless chicken breasts

4 tbs crumbled fresh feta

1 package of wide fettuccine noodles or egg noodles (10 minute variety)

To prepare, you need the following utilities:

1 pasta pot, 1 deep saute pan/small wok, 1 medium saute pan, at least one functional arm with at least 3 working digits or acceptable replacement, and a Certified Attack Kitten attached to your foot.

Lets get to it:

In a large pot, put on enough water for the pasta to start boiling. I wont write this like most recipes and tell you how many quarts, I expect you know how to boil pasta.

Set a deep saute pan or wok (pick one with a cover) over medium-high heat and add a few splashes of olive oil to coat the bottom (even if it is non-stick). Add the chicken after about a minute and sprinkle with salt and pepper, then throw on the oregano. The reason I like to use kosher salt is because its flaky and sticks to the meat better. Iodized salt sucks.

In the meantime, begin to gently wash the chard (I use about 5 large leaves) and then rip the leaves apart to get rid of that big white vein in the middle. You don’t want any stringy pieces dangling around either. Shred up the remains until you have a big pile of green tatters.

Take the clove of garlic and press it with a fork, then slice it up into tiny chunks. Or just use a garlic press if you are fancy.

About 5-6 minutes have probably elapsed. The water should be simmering, almost to a boil. Check the chicken now by flipping it over, it should be nice and golden on one side. Do the salt and pepper thing to this side, and add a little more olive oil if things are looking a bit stuck or gummy on the bottom. You want to promote a nice brown liquid down there, because that is what makes Man moan. I mean on the bottom of the pan, stupid.
Throw the chard on top of the chicken, and the garlic on top of the chard. Cover again. It should get nice and steamy and happy in there now.

The pasta water should be ready now, so throw it in. Typically this kind of pasta takes about 10 minutes, andmy method of cooking is heavily time managed by the order things go in, so if you are less time conscious, I recommend checking the tenderness of the pasta every few minutes so you don’t screw it up.

Take a third pan now and set it on med-low heat. Melt the butter until you notice a nice frothy quality on top. If you notice any browning at all, turn the heat down a little. If you scald the butter it will separate in the cream and you will end up with a gross chunky oily mess.

Whip the milk and cream together and add to the pan. Stir in gently with a fork or whisk to keep it even, and wait for it to simmer. Reduce the heat until its barely simmering, and add more salt/pepper to taste. Reduce it by about 10%, which should take like 5 mins. (Just get it to a nice creamy consistency, remember it will thicken slightly on cooling). If it is too thick, add a little bit more milk and whisk in. If it is too runny, dash a little flour in there and reduce it more.

Check your pasta and it should be about done. Drain it and set aside.

Take the chard out of the chicken pan and throw it in with the sauce now. Toss until coated. Shred the chicken with a fork so you have nice bite-sized spears and add it into the sauce as well. Cook another 1-2 minutes, then remove from heat.

Take the chicken pan and pour that nice brown stuff into the pasta pan. Mix it up until you have a nice thin coating on everything. Dish up the pasta and then top with a generous amount of your chicken chard sauce. Top with feta, and serve!

Spicy Sauteed Chicken Breasts

hlm584 — Wed, 06 Feb 2008 17:08:00 -0800

I can't remember where I found this recipe, but it was enjoyable...

Ingredients:
1 fresh hot green chili (jalapeño or serrano), finely chopped
1 medium clove garlic, minced
1 tsp ground cumin (cut this amount in half if you don't want a strong flavor)
1/4 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp salt
1 tsp lime juice
3 whole chicken breasts, skinned, boned and halved
1/3 cup clarified butter

Melt butter with chili, garlic, cumin, chili powder, cayenne pepper, salt and lime juice in frying pan. Add chicken and cook until the chicken is no longer pink.

Of course when I made this recipe, I didn't have everything so I had to make some substitutions...I replaced the chili powder and cayenne pepper for dried chilie flakes; I used margarine instead of butter; and I also added fresh mushrooms and sliced onion. We ate the chicken in tortillas (I put mayo on my mine too) but I think it would also be good with white rice as a side dish.

Chicken Empanadas with Chili Con Queso Dip

partysugar — Tue, 29 Jan 2008 08:30:20 -0800

Chicken Empanadas with Chili Con Queso Dip
From Paula Deen

3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
Water

Preheat vegetable oil in a deep-fryer to 350 degrees F.
In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Serve with chili con queso dip, recipe below.

Serves 12-15.

Make ahead: The fried empanada recipe can be made ahead and frozen for up to 1 month.

Chicken and Macadamia Mini Quiches

cocca — Sat, 26 Jan 2008 01:28:15 -0800

When I saw this, I wanted to try it!

Adapted from Chocolate and Zucchini by Clotilde Dusoulier Makes 12  
• 1 teaspoon olive oil, plus extra for greasing 
• 3 small chicken breasts, cut into 1cm cubes
 • 1 teaspoon minced garlic 
• 3 ripe tomatoes
 • 3 large eggs
 • 1 ½ cups milk
 • 90g plain flour
 • Sea salt and cracked black pepper
 • ½ cup Swiss cheese, grated 
• 2 tablespoons chopped fresh parsley 
• 90g macadamias, chopped roughly  

1. Preheat the oven to 220°C (430°F) and use a pastry brush to grease a muffin pan with olive oil.
 2. Heat the olive oil in a frying pan over medium-high heat. Add the garlic, stirring for a few seconds before adding the cubes of chicken. Cook until golden and pieces are slightly firm. Allow to cool. 
3. Halve and core the tomatoes, discarding the seeds and juice. Dice the flesh into 1cm cubes.
 4. Whisk the eggs in a large bowl. Add the milk and whisk again. Sift in the flour, salt and pepper.
 5. Add the chicken, cheese, tomatoes, parsley and macadamias and stir with a spoon.
 6. Spoon the batter into the prepared muffin pan and bake for about 35 minutes, until golden and puffy. Transfer to a rack for 2 minutes to cool, then unmould to cool completely.

Here's the link: http://spicyicecream.blogspot.com/2008/01/completely-captivated.html

Enjoy!

Cashew Butter Chicken

cocca — Fri, 25 Jan 2008 03:40:21 -0800

Cashew Butter Chicken: Serves 2

2 Chicken legs, skin off, diced
1 1/2 tablespoons Cashew Butter
1/4 cup milk
2 tablespoons Soy Sauce
1/2 stalk Lemongrass (or Lemon zest)
1/4 teaspoon smoked Paprika
Pinch of sugar
1/4 teaspoon chili powder
Black Pepper
1 clove Garlic, chopped
Water

1. Combine the sauce ingredients (That’s everything but the Chicken and the Water)

2. Heat a large pan with a little oil, add the Chicken, and cook until almost done.

3. Reduce the heat and the add the sauce. Cook until the Chicken is done.

4. Add water as needed, the sauce reduces quickly.

5. Remove the Lemongrass and serve, with Rice/noodles if you like, but I think it’s best inside a warm Naan bread.

Here's the link: http://gkbloodsugar.wordpress.com/2008/01/24/cashew-butter-chicken/

Enjoy!

Chicken Littles & Easy Greek Salad

Twinkle — Thu, 24 Jan 2008 09:04:01 -0800

Tonight for dinner I made Jen's Chicken Littles and GirlC's Easy Greek Salad. Since I was fresh out of Chick-Fil-A Honey Roasted sauce, I just gave the chicken a quick squirt of lemon. The kids LOVED it and kept asking for more. YUMMY

Bonus picture of the lovely dinner my son made for the cat. Ignore the nasty vinyl floor that hasn't been pulled up yet.

Comfort Casserole

mysmile — Wed, 23 Jan 2008 22:43:43 -0800

3-4 Chicken Breasts
Paprika
Poultry Seasoning
Kosher Salt
Pepper
Ground Ginger
2 Cups Shredded Cheddar Cheese (you can use more depending on taste)
1 Can Cream of Mushroon Soup
1 Can Cream of Chicken Soup
1 Package of Stuffing Mix (preferrably cornbread)
bread crumbs
2-3 cups of broccoli florets
Butter

Pre Heat oven to 350
Cut and saute chicken in butter with salt pepper paprika ginger and poultry seasoning until chicken is throughouly cooked.
In a casserole dish mix one package of stuffing mix, both cans of soup, broccoli and chicken and half of the cheese

Top with rest of the cheese first then bread crumbs and sprinkle more paprika.

Cook for about twenty minutes or until browned.

Sorry for the vague instructions. I did this creation on my own last week and my family loved it. I do not really measure so everything is done to taste

kadhai murghi

llendril — Wed, 23 Jan 2008 19:36:11 -0800

i really don't have the time to blog tonight. i like to get plenty of sleep and wake up quite early (before 5am), so i don't always have too much time after work for recreational activities. i had made up my mind to cook a really cool-sounding recipe that i had come across recently, so i cooked it and took photos and thought i would probably get around to the blog post this weekend.
the dinner was good. the dinner was really really tasty. really really interesting. in short, it was just wonderful.
so even though i used my recreational time to make the dinner, i am now going to postpone sleeping for a bit while i blog about the aforementioned meal.

i subscribe to too many cooking magazines. being that time is so obviously a limiting factor when it comes to many things in my life, it turns out that i can't get around to reading all of these cooking magazines as often or as in-depth as i'd like to. the other day, i picked up the february issue of eating well, which i have had for a while and i KNOW i looked through it before. but somehow i had missed the section on recipes from northern india! no clue how i bypassed it, because every single picture is gorgeous, every recipe delicious-sounding. i haven't had a lot of experience with indian food-- i have probably eaten it two times in my life and cooked it zero times. but i was intrigued. so tonight i made:

kadhai murghi (wok-seared chicken and vegetables)
adapted from eating well, february 2008

* 1.75 teaspoons ground coriander
* .75 teaspoon ground cumin
* 1 teaspoon fennel seeds, ground
* 1 tablespoon cornstarch
* 3/4 teaspoon kosher salt
* 1/2 teaspoon ground tumeric
* 1 pound boneless, skinless chicken breast, cup into 1-inch cubes
* 3 tablespoons olive oil
* 2 large carrots, cut into 1/4-inch-thick slices
* 1 large green bell pepper, cut into 1-inch pieces
* 1 small red onion, but into 1/2-inch cubes
* 4 large garlic cloves, thinly sliced
* 1 dried ancho chili, stemmed
* 1 tablespoon lime juice
* 1/2 cup packed fresh mint leaves, finely chopped

1) combine ground spices with cornstarch and salt in a bowl. add chicken and stir until coated
2) in a wok, heat 2 tablespoons oil over high heat. add carrot, bell pepper, onion, garlic, and chili. stir for about 6 minutes, until vegetables start to brown. transfer to a plate
3) reduce heat to medium-high. add remaining oil. add chicken to wok and cook about 7 minutes, until no longer pink in the center
4) add vegetables, lime juice, and mint to wok. stir for about 30 seconds, until heated through

a shot that is noticeably void of bell pepper . . .

bell pepper situation remedied!

wow! that's why i love to try such intriguing recipes. i never in a million years could have thought to combine coriander, tumeric, cumin, lime juice, fennel seed, and mint. never. and it was amazing. a combination my taste buds had never experienced and had definitely never expected. i am making dog ears all over this section of my magazine. i suggest you do the same, if you happen to have a copy.
the one main thing i changed about the recipe was the use of pre-ground spices. they suggest you ground the fennel, coriander, and cumin yourself. i already had ground cumin and ground coriander on hand, so i decided to use those instead of purchasing the whole seeds. if you make this yourself and want to ground the spices on your own, add .25 teaspoons (pre-grinding) to the coriander and the cumin.
the recipe also calls for THREE dried red chilies. spicier ones, too. since i was cooking for myself, i opted to go for a less spicy recipe. i'm working my way up to accepting the burn, but i'm not quite there yet.

so enjoy this! trust me-- if it's getting me to blog on a freezing work night, i must have enjoyed it immensely.

Black Bean and Chicken Chilaquiles

partysugar — Wed, 23 Jan 2008 05:30:06 -0800

Black Bean and Chicken Chilaquiles
From Cooking Light magazine

Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)

Preheat oven to 450°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
Add onion; sauté 5 minutes or until lightly browned.
Add garlic; sauté 1 minute.
Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans.
Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Serves 6.

Nutritional Information: CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g

Expert Coq Au Vin

partysugar — Tue, 22 Jan 2008 11:00:28 -0800

Expert Coq Au Vin
From Tyler Florence

6 slices bacon
2 chicken breasts
2 thighs
2 legs
1/2 cup all-purpose flour
Kosher salt and pepper
2 cloves garlic, chopped
2 cups pearl onions, peeled
2 cups mushrooms
2 carrots, cut in 2-inch pieces
1/4 cup cognac or brandy
1 bottle Burgundy wine
2 cups chicken broth
5 sprigs fresh thyme
2 tsp. herbs de Provence
3 bay leaves
Fresh parsley, chopped, for garnish

In a large, heavy skillet or Dutch oven, fry the bacon over medium heat until crisp. Transfer bacon to paper towels to drain.
Coat chicken pieces in flour, salt, and pepper. Brown chicken in hot bacon fat on both sides.
Add garlic, onions, mushrooms, and carrots. Saute 2 minutes to soften.
Pour cognac into a small glass. Remove pan from heat, pour in cognac, Flambe by lighting a long match and holding it just above the pot, light the fumes. The brandy will catch fire and the flames will burn out within 1 minute.
When the flames die down, return the pan to the heat and gradually stir in the wine and broth.
When the wine is well blended, add the herbs.
Cover and simmer for 1 hour.
Remove cover and continue to simmer for 15 minutes to allow the sauce to reduce a bit. You may want to add 1 tablespoon of tomato paste or cornstarch to aid in the thickening process.
To serve, top the chicken and vegetables with reserved crumbled bacon and fresh parsley.

Serves 4-6.

Beginner Coq Au Vin

partysugar — Tue, 22 Jan 2008 11:00:24 -0800

Beginner Coq au Vin
From Real Simple magazine

2 tbsp. olive oil
4 oz. small cremini or white mushrooms
1 3/4 oz. package garlic-and-herb salad-dressing mix (such as Good Seasons)
1 cup frozen small onions (such as Birds Eye), thawed
1 cup red wine
1/2 cup canned chicken broth (such as Swanson Natural Goodness)
1 2-lb.cooked chicken breast (such as Tyson) or 1 chicken cooked and cut into 2 breasts and 2 legs (discard backbone)

Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes.
Add the salad-dressing mix and onions and toss to coat evenly.
Stir in the wine and broth and cook until blended.
Add the chicken. Cover, reduce heat to low, and simmer 15 minutes, turning pieces halfway through.
Remove the chicken and vegetables.
Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.

Serves 4.

NUTRITION PER SERVING: CALORIES 467(0% from fat); FAT 20g (sat 5g); PROTEIN 49mg; CHOLESTEROL 131mg; CALCIUM 40mg; SODIUM 1850mg; FIBER 1g; CARBOHYDRATE 9g; IRON 2mg

Chicken with Soy and Balsamic Dressing

YumSugar — Mon, 21 Jan 2008 14:15:31 -0800

Chicken with Soy and Balsamic Dressing
From Harumi's Japanese Home Cooking by Harumi Kurihara

2 Tbsp soy sauce
1 Tbsp balsamic vinegar
1 clove garlic, sliced
coarsely ground black pepper
1 lb boneless chicken thighs [she suggests skin on, I used skinless]
a little sunflower or vegetable oil
a few basil leaves — for garnish

For cabbage:
1/2-3/4 cups of roughly chopped cabbage [I used bok choy]
1 Tbsp sunflower or vegetable oil
1 Tbsp butter
salt and pepper

Put the soy sauce, balsamic vinegar, garlic and pepper in a bowl and stir to combine [I also used a few dried chili peppers]. Cut the chicken diagonally into bite-sized pieces [I used smaller square chunks] and marinate for about 30 minutes.
Heat the oil in a frying pan and fry the chicken, turning halfway to brown both sides.
To make the sautéed cabbage: Roughly chop the cabbage into large pieces In a wok or frying pan, heat the oil and butter, add the cabbage, sauté until cooked, then lightly season with salt and pepper.
Place the cabbage on a serving dish and arrange the chicken on top. Pour over any remaining sauce from the chicken pan and garnish with basil leaves.Top picture is my idea of food styling, this is YumJimmy's idea of it.

Sleepy Chick

amh678 — Wed, 16 Jan 2008 19:18:47 -0800

So adorable!

Corn and Chicken Chowder

music_jewel321 — Tue, 15 Jan 2008 12:28:55 -0800

CORN AND CHICKEN CHOWDER

14-oz can cream-style corn, low sodium preferred
1 cup fresh or frozen no-salt-added whole kernel corn
1 cup fat-free milk
5-oz can all-white chicken packed in water, drained
2 tablespoons minced red pepper
1 green onion, green part only, sliced
1/2 teaspoons fresh thyme, or 1/4 teaspoon dried thyme, crumbled
1/8 teaspoon white pepper
Side salad, for serving

In a medium saucepan, combine both corns, milk, and chicken. Heat over low heat for 5 minutes, stirring occasionally.

Stir in remaining ingredients. Increase heat to medium low and cook for 3-4 minutes, or until soup just begins to simmer. Do not boil. Continue to cook until corn kernels are soft. Serve with a crisp salad plus fruit for dessert, and you have a delectable, light dinner.

Calories: 250
Protein: 21g
Carbs: 40g
Cholesterol: 41mg
Total Fat: 3g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 1g
Fiber: 3g
Sodium 455mg

Heart Healthy Corn and Chicken Chowder

music_jewel321 — Tue, 15 Jan 2008 12:07:38 -0800

CORN AND CHICKEN CHOWDER

For those of you who don't know, I suffered my first (and hopefully the last) heart attack last week. This was the last thing I expected to happen, as I thought I was doing everything right. I cooked everything from scratch, straight from the garden, I knew what went into my food. I exercised daily, I didn't smoke. Ya dah Ya dah Ya dah! You know, all the things that normal, healthy people do. Did I mention that I'm only 44? Statistically, I am supposed to be in the lowest range for risk of a heart attack, i.e., physically fit female, non-smoker, no family history of heart disease, job with low stress, etc., etc. Why did it happen? I don't know if I'll ever know for sure. In some ways, I'm almost embarassed that this happened. I am in culinary training, and I "should know better." Yet, healthy, nutritional meals were never my specialty. I preferred the French sauces. You know, the heavy creamed ones and the fluffy pastries?? From now on, though, I'm only going to post my recipes that are "Heart Healthy." I hope you enjoy them as much as I do.

In a medium saucepan, combine both corns, milk, and chicken. Heat over low heat for 5 minutes, stirring occasionally.

Stir in remaining ingredients. Increase heat to medium low and cook for 3-4 minutes, or until soup just begins to simmer. Do not boil. Serve with a crisp salad plus fruit for dessert, and you have a delectable, light dinner.

Calories: 250
Protein: 21g
Carbs: 40g
Cholesterol: 41mg
Total Fat: 3g
Saturated: 1g
Polyunsaturated: 1g
Monounsaturated: 1g
Fiber: 3g
Sodium 455mg

Asian Chicken and Cabbage

partysugar — Tue, 15 Jan 2008 06:00:22 -0800

Asian Chicken and Cabbage
From Cooking Light

2 tablespoons hoisin sauce
1 teaspoon bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
1 teaspoon vegetable oil
1/2 cup chopped onion
4 cups packaged coleslaw
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat broiler.
Combine first 3 ingredients; spread evenly over both sides of chicken. Place chicken on a broiler pan coated with cooking spray; broil 6 minutes on each side or until done.
While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion; saute 2 minutes.
Add coleslaw; saute 1 minute or until coleslaw begins to wilt.
Place coleslaw mixture in a medium bowl. Add sesame oil, salt, and pepper, tossing to coat.
Serve coleslaw mixture with chicken.

Serves 4 (serving size: 1 chicken breast half and 1/2 cup coleslaw mixture).

Nutritional Information: CALORIES 189(16% from fat); FAT 4.3g (sat 0.7g,mono 1.1g,poly 1.6g); PROTEIN 27.8g; CHOLESTEROL 66mg; CALCIUM 52mg; SODIUM 505mg; FIBER 2.1g; IRON 1.4mg; CARBOHYDRATE 9.5g

Lemon Ginger Chicken

ALSW — Sun, 13 Jan 2008 14:48:06 -0800

We tried this recipe the other night and I have to say that it's definitely something that I'll make again. However, my husband suggested that I add rice next time for a little fuller of a meal. Either way, it's good! It's a little sweet, but the pairing was delicious!

Lemon Ginger Chicken
From Pillsbury 30-Minute Meals

4 boneless skinless chicken breasts
2 teaspoons ginger
1/2 cup water
1/2 teaspoon grated lemon peel (I didn't have this, so I skipped it.)
3 tablespoons lemon juice
3 tablespoons honey
2 tablespoons orange juice
2 teaspoons cornstarch

Directions

1. Rub chicken breasts with ginger. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cover and cook 8 to 12 minutes or until chicken is fork-tender and juices run clear, turning once.

2. Meanwhile, in a small microwave safe bowl, combine all remaining ingredients; blend well. Microwave on high for 1 1/2 to 2 minutes or until sauce has thickened.

3. To serve, spoon sauce over chicken. If desired, serve with lemon slices and green onions or even a little cheese.

Serving size: 1/4 of recipe: 200 calories

Ginger Coconut Chicken

Bettyesque — Fri, 11 Jan 2008 04:07:38 -0800

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 50 minutes (including marinating time)

EASE OF PREPARATION: Easy

1 tablespoon yellow split peas
1 teaspoon coriander seeds
1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup "lite" coconut milk (see Ingredient note)
2 tablespoons minced fresh ginger
4 medium cloves garlic, minced
2 tablespoons finely chopped fresh cilantro
1/2 teaspoon salt, or to taste
4 boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

1. Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
2. Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
3. Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

NUTRITION INFORMATION: Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 371 mg sodium.
Nutrition bonus: Potassium (16% daily value).

TIP: Ingredient note
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

MAKE AHEAD TIP: The chicken can be marinated (Steps 1-2) overnight.